SLOW-COOKER SPLIT PEA SOUP
Provided by Food Network Kitchen
Time 6h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
- Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
- Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
INSTANT POT SPLIT PEA SOUP
You can use a regular stovetop pressure cooker for this recipe. Just heat the broth and vegetables in the pot over medium heat, then seal the pot and set to pressure according to the manufacturer's instructions.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them.
- Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
- Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips.
Nutrition Facts : Calories 380, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 31 milligrams, Sodium 574 milligrams, Carbohydrate 54 grams, Fiber 18 grams, Protein 23 grams, Sugar 8 grams
SPLIT PEA SOUP
Provided by Food Network
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
- Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
- Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
- Ladle the soup into serving bowls and top each serving with croutons.
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA SOUP
Steps:
- In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
SPLIT PEA SOUP
This is a great way to use up a leftover ham bone. This is our favorite version of this soup. Hope you enjoy it.
Provided by momstar
Categories Ham
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5-quart dutch oven over medium heat, heat bone, split peas, carrots, onion, and water to boiling.
- Tie allspice, peppercorns, and bay leaf in a piece of cheesecloth. Add to bone mixture.
- Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary.
- Remove bone to cutting board. Cut off meat and discard done.
- Cut meat into bite-size chunks and return to soup for serving.
Nutrition Facts : Calories 277.6, Fat 1, SaturatedFat 0.1, Sodium 32.1, Carbohydrate 50.4, Fiber 20.5, Sugar 7.8, Protein 19.1
FOOD NETWORK MAGAZINE SPLIT PEA SOUP
When I have a ham bone, I've got to make split pea soup. I can't think of a more flavorful delicious use. I found this recipe in Food Network Magazine 1,000 Easy Recipes Super Fun Food For Every Day. It reminded me how simple it really is to make Split Pea Soup. For the spices, I used thyme, oregano, garlic, and cayenne pepper, salt, and pepper. Although the recipe doesn't call for it, I like potatoes in my split pea soup because of the texture it adds. I also salt in the end because the ham bone adds a lot of salt, plus I like to throw in some nice cut up ham pieces. I doubled this recipe, but I'll post it as written. Serving size is estimated.
Provided by AmyZoe
Categories Ham
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Simmer split peas with chopped celery, onion, and carrot, and ham hock and a bundle of fresh herbs until tender.
- Remove the ham and bone and pull off the meat.
- Puree the soup and stir in the ham.
Nutrition Facts : Calories 70.7, Fat 0.2, Sodium 12.3, Carbohydrate 12.8, Fiber 5.2, Sugar 2.2, Protein 4.8
SPLIT PEA SOUP
I love how easy it is to make split pea soup, and I never tire of it. I didn't have a ham bone, so I used ham I aleady had in my fridge in it's place. I always add a couple potatoes to every split pea soup recipe with the rest of the peas because it makes for great texture and flavor. Recipe courtesy of The Pillsbury Cookbook.
Provided by AmyZoe
Categories Beans
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and sort peas.
- In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
- Bring to a boil. Reduce heat and simmer 1 1/2 hours.
- Remove meat from bone and cut into bite-sized pieces.
- Return meat to soup. Stir in carrots and celery.
- Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
- Remove bay leaf.
Nutrition Facts : Calories 486.4, Fat 17, SaturatedFat 5.7, Cholesterol 51.5, Sodium 263.1, Carbohydrate 52.2, Fiber 21, Sugar 9.1, Protein 32.4
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
DUTCH SPLIT PEA SOUP
Make and share this Dutch Split Pea Soup recipe from Food.com.
Provided by Nancy Van Ess
Categories Dutch
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
- Split leeks lengthwise and rinse well; slice thinly and set aside.
- In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
- Transfer bacon with slotted spoon to paper towels, set aside.
- Discard all but 2 Tablespoons fat from pan.
- Add leeks, celery, onion, and chopped parsley to the pan.
- Stir often over medium heat until vegetables are limp, about 15 minutes.
- Return bacon to pan with split peas, broth and 1 quart water.
- Bring to a boil over high heat.
- Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
- Add kielbasa.
- Stir often until sausage is hot, about 10 minutes.
- NOTES : I sometimes use lean ham instead of bacon.
Nutrition Facts : Calories 556.4, Fat 39.2, SaturatedFat 13, Cholesterol 75.5, Sodium 1543.4, Carbohydrate 28.1, Fiber 6.3, Sugar 10.6, Protein 22.7
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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